Restaurant Empire Walkthrough :
This walkthrough for Restaurant Empire [PC] has been posted at 16 Jul 2010 by axyle and is called "FAQ/Walkthrough". If walkthrough is usable don't forgot thumbs up axyle and share this with your freinds. And most important we have 1 other walkthroughs for Restaurant Empire, read them all!
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Walkthrough - FAQ/Walkthrough____ _ _ | _ \ ___ ___| |_ __ _ _ _ _ __ __ _ _ __ | |_ | |_) / _ \/ __| __/ _` | | | | '__/ _` | '_ \| __| | _ < __/\__ \ || (_| | |_| | | | (_| | | | | |_ |_| \_\___||___/\__\__,_|\__,_|_| \__,_|_| |_|\__| _____ _ | ____|_ __ ___ _ __ (_)_ __ ___ | _| | '_ ` _ \| '_ \| | '__/ _ \ | |___| | | | | | |_) | | | | __/ |_____|_| |_| |_| .__/|_|_| \___| |_| Author: Warfreak Version: 0.9 Date Started 15/3/07 ------------------------------------------------------------------------------ Table of Contents [1] Introduction [1.01] The Guide [1.02] Version History [2] Staff [2.01] Chef [2.02] Captain [2.03] Server [2.04] Kitchen Porter [2.05] Receptionist [3] Recipes [3.01] Overview [3.02] French Recipes - Appetizers [3.03] French Recipes - Soups [3.04] French Recipes - Main Courses [3.05] French Recipes - Desserts [3.06] Italian Recipes - Appetizers [3.07] Italian Recipes - Soups [3.08] Italian Recipes - Main Courses [3.09] Italian Recipes - Desserts [3.10] American Recipes - Appetizers [3.11] American Recipes - Soups [3.12] American Recipes - Main Courses [3.13] American Recipes - Desserts [3.14] Multicultural Recipes - Breakfast [3.15] Multicultural Recipes - Appetizers [3.16] Multicultural Recipes - Soups [3.17] Multicultural Recipes - Main Courses [3.18] Multicultural Recipes - Desserts [4] Walkthrough [4.01] Chapter 1 to 6 [4.02] Chapter 7 to 12 [4.03] Chapter 13 to 18 [A] Contact Information [B] Webmaster Information [C] Credits [D] Sites FAQ is on [E] Copyright ------------------------------------------------------------------------------ [1.01] Introduction This is my tenth guide. Woot, milestone. This guide is about the great game Restaurant Empire which is an underrated Sim game of running a restaurant and several of them while placiating customers. Great fun. At the time of this guide written, this games popularity has dropped to rock bottom, but there are players out there. ------------------------------------------------------------------------------ [1.02] Version History Version 0.1 [15/3/07] Guide created. Did a small portion of the recipes. Version 0.2 [16/3/07] Second update, more recipes added. Version 0.3 [18/3/07] Breakfast recipes done. Version 0.4 [19/3/07] Offically finished all French and Italian recipes. Version 0.5 [20/3/07] All American recipes complete as well as Multicultural soups. Only multi- cultural appetizers, main courses and desserts to go under the recipes section. Version 0.6 [23/3/07] Multicultural Appetizers are all completed. Only the multicultural main courses and desserts to go under the recipe section. After that, its going to be staff and then maybe furniture. Version 0.7 [24/3/07] Finally, all recipes finished. Its amazing how much space this took. I don't expect the other sections to take too much more space. Might kill someone's bandwidth. Version 0.8 [19/5/07] Been on the backburner for a while. Update needed. Version 0.9 [12/6/07] Virtually Completed. Another one done. ------------------------------------------------------------------------------ [2.01] Chef These guys are the lifeblood of your restaurant. Without them, you will have no one to cook for you, and therefore, what business will you have. These people are essential to make money. I suggest 1 chef to about 80 customers. This is because if you are only going to have about 80, you don't have a really hectic day. But this however, depends on your hours and when you open and close. When you start to max out at over 400, you will need 4 chefs at least to make sure you can fill out the orders. Of course, the chefs have many skills. There are 12 main skills and that is : French Appetizers French Soups French Main Courses French Desserts Italian Appetizers Italian Soups Italian Main Courses Italian Desserts American Appetizers American Soups American Main Courses American Desserts Well, how do you improve this? It is actually more complex than you think. You see, each recipe a chef cooks will have a rating based on your chef's skill in making it. Some chefs you hire are naturally skilled and therefore, have a higher rating in that recipe. Other chefs will need some training before they are ready to tackle it. However, the 12 bars above is the exact combination of all recipes in that class. For example, if your chef has a low skill in French Soups, that means, most, next to all, French Soups are low in skill. That means that he is not skillful. Let me get a more simple meaning of this. The skills of the 12 are basically the rating of the chef's skill of that specific category of recipes. The skill is made of all the recipes skill for that chef put together. That means if he has a high rating, he may be skilled in all but can still be weak in others and vice versa. Thats a confusing one. The next thing is that chefs can purchase ingredients off special people. This is done through a random event and this can be used when ordered to in a specific recipe. ------------------------------------------------------------------------------ [2.02] Captain These people are the other people who need to be hired. These guys will be the ones who will talk to your customers and give their bills. Customers will only make their orders to Captains and they will get their bills from the captain. However, the skill of the captain is important. If the skill is low, customers will complain about the poor service. I mean, you aren't skilled if you don't be nice to the customer. This can be done through staff training. The more skilled the captain is, the less complaints drawn against them. ------------------------------------------------------------------------------ [2.03] Server An important addition to the business. These people are those who serve the meals of the customers. They can carry up to 5 or so dishes and drinks from the serving table. You must remember that like the captain, your skill of the server will effect how your customers will judge him or her. This can be fixed through staff training. When you see the complaint that Server such and such was impolite, it means that he or she needs training. In the early part of the game, they will draw many complaints. ------------------------------------------------------------------------------ [2.04] Kitchen Porter These are the dish monkeys of the game. These are those who wish the dishes for you. You can either give them the sink to wash in, however, it has a chance that the dish will break, moreso with a lower skill level than a higher one. The dishwisher will not break dishes however. They will also move dishes into the little kitchen elevator. They will move the dishes into the dumb waiter and send the food upstairs so that the servers upstairs can deal with it. You can tell you have to hire another porter when the customers start to complain that their dishes are dirty. Then look at the amount of dirty dishes that you have. ------------------------------------------------------------------------------ [2.05] Receptionist The last member of staff. These people are those who will greet and meet with customers. Although they are not necessary to run the business, they are important to have. This is because you run the chance that the customer will just walk off when there is no receptionist. They have no idea where to go so just go somewhere else. Also, skill level, once again plays a role. You have a low skill, people will complain and so forth. You don't need a drill on that again. One will be more than enough for a restaurant, however large it is. ------------------------------------------------------------------------------ [3.01] Overview Recipes are the heart and soul of any restaurant. Without any recipes, there are no dishes and what are you going to sell your beloved customers? Anyway this will lay out all recipes that are in the game with their ingredients, time cost, default price, requirements and description. Rating and price are not included because these aren't constant. Recipes such as French recipes - appetizers will house only FULLY FRENCH appetizers, not the ones under several cuisines. The layout will be in the following, what essential ingredients are need and how much. Then the optional ingredients and how much they are needed. Then the time need to make the dish, measured in clocks. What equipment it requires and then the default price of the dish. Essential Ingredients Quantity Optional Ingredients Quantity Cooking Time - Clocks Requires - Default Price - $ ------------------------------------------------------------------------------ [3.02] French Recipes - Appetizers Fried Duck Liver with Asparagus Tips Fresh, smooth and well-lobed duck's liver blends flavor with scallops and two varieties of white and green aspargus to render this gourmet delicacy. Essential Ingredients Quantity Asparagus 250 g Chervil 0.5 Sprig Duck's Liver 150 g Lard 11.25 g Olive Oil 62.50 mL Pepper 0.25 tsp Salt 0.25 tsp Vinegar 100 mL Optional Ingredients Quantity None Cooking Time - 2 Clocks Requires - Stove Default Price - $18.20 ------------------------------------------------------------------------------ [3.03] French Recipes - Soups French Onion Soup Peeled and sliced onions are heated with butter until golden-brown. Golden brown toast is sprinkled with cheese and added into the soup and served while the cheese is still bubbly. Essential Ingredients Quantity Beef Stock 45 mL Brown Sugar 5 g Butter 10 g Cheese, Swiss 1 slice Chicken Broth 10 mL French Bread 1 slice Garlic Clove 0.5 tbsp Onion 0.5 ea Thyme 0.25 sprig Water 150 mL Optional Ingredients Quantity Black Pepper 0.25 tsp Cooking Time - 3 Clocks Requires - Stove Default Price - $5.80 Pea Soup with Creme Fraiche Cooked shallots are accompanied by potatoes and peas and simmered until tender, then drizzled with creme fraiche, Essential Ingredients Quantity Creme Fraiche 2.50 mL Green Pea 75 g Olive Oil 1 mL Potato 18.60 g Salt 0.16 tsp Shallot 42 g Water 138 mL Optional Ingredients Quantity None Cooking Time - 3 Clocks Requires - Stove Default Price - $5.60 ------------------------------------------------------------------------------ [3.04] French Recipes - Main Courses Beef Daube Marinated beed and cooked pancetta are added with chopped onion and garlic and sauteed with an assortment of fresh seasonal vegetables. Essential Ingredients Quantity Bacon 1 slice Beef 255 g Carrot 0.38 ea Flour 0.63 tbsp Garlic Clove 0.25 tbsp Olive Oil 1.88 mL Onion 0.25 ea Orange 0.25 ea Red Wine 93.75 mL Thyme 1 sprig Optional Ingredients Quantity Bay Leaves 0.25 bunch Parsley 0.25 tbsp Cooking Time - 5 Clocks Requires - Stove Default Price - $18.20 Beef Tenderloin with Red-wine Trimmed and tied beef tenderloin is covered with a shallot, mushroom, and fresh herb sauce with poached bone marrow. Essential Ingredients Quantity Beef Stock 29.50 mL Beef Tenderloin 119 g Black Peppercorn 1.25 tsp Butter 1.75 g Carrot 0.13 ea Mushroom 14 g Red Wine 59 mL Shallot 10 g Veal Stock 59 mL Water 30 mL Optional Ingredients Quantity Black Pepper 0.03 tsp Salt 0.13 tsp Thyme 0.25 sprig Vegetable Oil 2 mL Cooking Time - 4 Clocks Requires - Stove Default Price - $24.60 Chicken Crepes with Asparagus and Mushrooms Shallots, mushrooms and finely chopped asparagus are mixed with finely chopped chicken and wrapped in crepes and topped with cream. Essential Ingredients Quantity Asparagus 70 g Butter 14 g Chicken 31.50 g Chicken Broth 37 mL Cream, Heavy 9.30 mL Egg 0.25 ea Flour 2 tbsp Milk 44.25 mL Mushroom 14 g Shallot 10 g Optional Ingredients Quantity Egg Yolk 0.25 ea Nutmeg 0.13 tsp Salt 0.13 tsp Cooking Time - 4 Clocks Requires - Stove Default Price - $22.60 Chicken with Tarragon Vinegar Sauce Salt and pepper seasoned chicken cooked golden-brown in butter and glazed with vinegar and tarragon and served with a helping of sauce. Essential Ingredients Quantity Butter 14 g Chicken Breast 85.05 g Chicken Broth 118 mL Green Bean 20 g Shallot 180 g Tarragon 0.5 sprig Tomato 0.5 ea Vinegar 60 mL Optional Ingredients Quantity None Cooking Time - 2 Clocks Requires - Stove Default Price - $18.60 Dried Bean Casserole Hailing from the Languedoc region of France, this cassoulet is served with haricot beans, French bacon and goose confit blended with a variety of seasonal vegetables. Essential Ingredients Quantity Bacon 2 slices Bean 125 g Bread Crumbs 9 g Chicken Broth 200 mL Garlic Clove 0.6 tbsp Olive Oil 10 mL Onion 0.5 ea Pork Sausage 82 g Salt 0.13 tsp Tomato 0.38 ea Optional Ingredients Quantity Pepper 0.13 tsp Cooking Time - 3 Clocks Requires - Stove Default Price - $18.00 Duck A L'Orange One of the dishes that introduced Americans to French food, but with a twist: this version calls for duck breasts and a simple reduction sauce. Essential Ingredients Quantity Butter 14 g Chicken Broth 88.50 mL Duck Breast 226.80 g Orange 1.50 ea Shallot 7 g Sherry Wine Vinegar 7.50 mL Sugar 14 g Water 7.50 mL Optional Ingredients Quantity None Cooking Time - 3 Clocks Requires - Stove Default Price - $22.20 Duck with Honey Finely ground lavender blossoms, thyme, sea salt and peppercorns provide the flavor for this fablous roast duck dish. Essential Ingredients Quantity Black Peppercorn 0.06 tsp Chicken Broth 59 mL Duckling 680.40 g French Bread 1 slice Honey 15 mL Red Wine 11.25 mL Salt 0.38 tsp Thyme 0.25 sprig Optional Ingredients Quantity None Cooking Time - 5 Clocks Requires - Stove Default Price - $22.20 Duckling with Lemon and Honey Sauce Tender Muscovy duckling roasted with white wind and cognac, then coated with a light caramel film of lemon and honey sauce with peeled tomatoes butter-fried with tarragon. Essential Ingredients Quantity Cognac 12.50 mL Duckling 226.80 g Honey 5.50 mL Lemon 0.50 ea Olive Oil 5 mL Potato 100 g Red Wine Vinegar 12.50 mL Sugar 37.50 g Veal Stock 50 mL White Wine 12.50 mL Optional Ingredients Pepper 0.25 tsp Salt 0.25 tsp Tarragon 0.50 sprig Cooking Time - 3 Clocks Requires - Stove Default Price - $18.40 Fillet of Beef with Foie Gras and Truffles Well-aged Belgian prime beef seasoned with salt and pepper before being joined with exquisite foie gras of duck and sliced truffles from the Alsace region. Essential Ingredients Quantity Beef 150 g Butter 25 g Carrot 0.25 ea Chervil 4 sprigs Cream, Heave 25 mL Foie Gras 40 g Pork Caul 50 g Truffle 5 g Veal Stock 50 mL Vegetable Stock 50 mL Optional Ingredients Quantity Celery 0.25 bunch Cheese, Parmesan 10 g Pepper 0.25 tsp Salt 0.50 tsp Cooking Time - 2 Clocks Requires - Stove Default Price - $26.60 French Roast Pork with Prunes Oven-baked seasoned pork loin served with marinated prunes in wine and roast drippings to the side. Essential Ingredients Quantity Pepper 0.20 tsp Pork Tenderloin 170.10 g Prune 56 g Salt 0.20 tsp Vegetable Oil 5 mL White Wine 120 mL Optional Ingredients Quantity None Cooking Time - 4 Clocks Requires - Stove Default Price - $14.60 Gratineed Chicken in Cream Sauce This recipe was inspired by a dish from a Parisian bistro. As the name suggests, poulet a la fermiere contains a farmwife's bounty -- chicken, cheese, vegetables, and herbs. Essential Ingredients Quantity Bay Leaves 0.25 bunch Butter 3.75 g Carrot 1 ea Chicken Breast 226.80 g Chicken Broth 20 mL creme Fraiche 40 mL Green Pea 56 g Onion 0.5 ea Potato 113.50 g White Wine 30 mL Optional Ingredients Quantity Thyme 0.50 sprig Cooking Time - 2 Clocks Requires - Stove Default Price - $16.40 Grilled Steaks with Mixed Green Salad Pureed anchovies with vinegar and oil are mixed with tossed greens, parsley, tomatoes and olives to provide the unique flavor of this Porterhouse steak drizzled with pan juice. Essential Ingredients Quantity Anchovy 28.35 g Balsamic Vinegar 5 mL Black Olive 25 g Olive Oil 15 mL Parsley 0.25 tbsp Rib Steak 362.88 g Romanine Lettuce 0.25 ea Water 3.75 mL Optional Ingredients Quantity None Cooking Time - 3 Clocks Requires - Stove Default Price - $22.40 Lobster Thermidor The quintessential seafood recipe! Pan-fried sauce is added to a perfectly grilled halved lobster, heartily dotted with butter. Essential Ingredients Quantity Butter 40 g Cheese, Parmesan 30 g Cream, Heavy 30 mL Flour 1 tbsp Lobster 113.50 g Milk 125 mL Mustard 0.25 tsp Onion 2 ea Parsley 1 tbsp Sherry Wine Vinegar 15 mL Optional Ingredients Quantity None Cooking Time - 2 Clocks Requires - Grill Default Price - $25.80 Medallions of Veal with Foie Gras Medallions of veal, calf's liver and duck foie gras are combined in this original recipe which is roasted with white wine and garnished with baked endives. Essential Ingredients Quantity Butter 31.25 g Foie Gras 40 g Leek 15 g Lemon Juice 5 mL Pastry 1 sheet Pork Caul 50 g Sugar 2.50 g Veal Chop 36.29 g Veal Stock 25 mL White Wine 7.50 mL Optional Ingredients Quantity Ginger 1.25 tsp Pepper 0.25 tsp Salt 0.25 tsp Cooking Time - 2 Clocks Requires - Stove Default Price - $22.00 Provencal Rib Steak with Spring Vegetables Prime rib-steak gently pan-fried provides intense flavor, while spring vegetables impart a contrasting fresh taste to this French delicacy. Essential Ingredients Quantity Artichoke 113.50 g Beef Stock 75 mL Butter 75 g Olive Oil 15 mL Onion 2 ea Potato 100 g Rib Steak 226.80 g Tomato 1.50 ea Water 45 mL White Wine 15 mL Optional Ingredients Quantity Black Clove 30 g Garlic Clove 2 tbsp Tarragon 0.50 sprig Zucchini 0.50 ea Cooking Time - 3 Clocks Requires - Stove Default Price - $23.60 Roasted Leg of Lamb with Potatoes and Onion Oil-rubbed lamb with thyme and rosemary are combined with potatoes and onions are brought to a boil, then baked and roasted until ready. Essential Ingredients Quantity Beef Stock 68 mL Black Pepper 0.13 tsp Garlic Clove 0.50 tbsp Lamb's Leg 453.60 g Olive Oil 2.50 mL Onion 0.50 ea Potato 227 g Rosemary 0.16 tbsp Salt 0.16 tbsp Thyme 0.16 sprig Optional Ingredients Quantity None Cooking Time - 3 Clocks Requires - Stove Default Price - $22.00 Stuffed Lamb in a Potato Crust with Truffles Juicy and tender Sisteron lamb slices serve as the base for the A-grade foie gras and freshly-dug truffles, which are wrapped with potato julienne and browned in a skillet. Essential Ingredients Quantity Asparagus 80 g Foie Gras 75 g Lamb Sirloin 226.80 g Peanut Oil 5 mL Pepper 0.25 tsp Potato 113.50 g Salt 0.25 tsp Truffle 12.50 g Optional Ingredients Quantity Bacon 2 slices Garlic Clove 1.75 tbsp Cooking Time - 2 Clocks Requires - Stove Default Price - $22.40 Turkey, Chicken Liver and Mushroom Plate Finely chopped onion and garlic are added to mushrooms then stirred in sauce and placed in a terrine and baked, cooled and served. Essential Ingredients Quantity Brandy 5 mL Chicken Liver 19 g Egg Whites 0.16 tbsp Garlic Cloves 0.13 tbsp Ham 1 slice Milk 10 mL Mushroom 75 g Nutmeg 0.13 tsp Onion 0.16 ea Turkey 56 g Optional Ingredients Quantity Black Pepper 0.13 tsp Cinnamon 0.13 tsp Parsley 0.16 tbsp Salt 0.16 tsp Cooking Time - 4 Clocks Requires - Stove Default Price - $16.80 ------------------------------------------------------------------------------ [3.05] French Recipes - Desserts Bittersweet Chocolate Pyramids Inspired by and paying homage to the restoration of La Louvre, these three- dimensional, sculpted pyramids are both a treat to the eye as well as the plate. Essential Ingredients Quantity Banana 0.50 ea Butter 7.50 g Chocolate 37.50 g Cocoa Powder 10 g Creme Fraiche 50 mL Egg 1.25 ea Rum 5 mL Sugar 15 g Water 5 mL Optional Ingredients Quantity None Cooking Time - 2 Clocks Requires - Stove Default Price - $6.40 Chocolate Tart The excellence and flavor balance of this delicious tart can only be achieved with the finest chocolate, delicately kneaded by the pastry chef. Essential Ingredients Quantity Almond 10 g Butter 12.50 g Chocolate 37.50 g Cream, Heavy 43.75 mL Egg 0.50 ea Egg Yolk 0.50 ea Flour 2 tbsp Orange 0.25 ea Sugar 16.25 g Optional Ingredients Quantity None Cooking Time - 2 Clocks Requires - Stove Default Price - $6.00 Crepes Marcie Seasonal fruits are diced and marinated in rum, maing this the ideal filling for those handmade golden-brown crepes. Essential Ingredients Quantity Butter 10.50 g Egg 0.50 ea Flour 8 tbsp Milk 60 mL Rum 48 mL Salt 0.25 tsp Sugar 1.25 g Optional Ingredients Cinnamon 100 tsp Cooking Time - 2 Clocks Requires - Blender Default Price - $6.40 French Apple Tart Thin juicy apple slices arranged over a filling of freshly made applesauce and glazed with apricot preserves. Essential Ingredients Quantity Apple 1.25 ea Butter 7 g Flour 5 tbsp Lemon 0.16 ea Nutmeg 0.02 tsp Vanilla Extract 0.13 tsp Water 100 mL Optional Ingredients Quantity None Cooking Time - 5 Clocks Requires - Stove Default Price - $5.80 Fruit Gratin with Almonds Kiwi, mango and strawberries lightly covered with almond cream. It is hard for gourmets to resist this combination of citric and sweet. Essential Ingredients Quantity Almond 62.50 g Butter 62.50 g Cream, Heavy 62.50 mL Egg 2.25 ea Egg Yolk 4.50 ea Kiwi 0.50 ea Mango 0.50 ea Milk 250 mL Strawberries 50 g Sugar 168.75 g Optional Ingredients Quantity Flour 1 tbsp Rum 25 mL Vanilla Bean 0.25 ea Cooking Time - 1 Clock Requires - Stove Default Price - $9.80 Fruit Terrine with Almond Mousse Ground almonds mixed with butter and confectioner's sugar, carefully folded in whipped cream. Decorated with strawberries, mangoes and kiwi in a delectable terrine. Essential Ingredients Quantity Almond 25 g Butter 18.75 g Cream, Whipped 31.25 mL Grand Marnier 6.25 mL Kiwi 0.87 ea Mango 0.50 ea Strawberries 125 g Sugar 25 g Optional Ingredients Quantity None Cooking Time - 2 Clocks Requires - Blender Default Price - $5.20 Grapefruit Gratin with Roasted Almonds This time-honored dessert is made with roasted pink almonds and grapefruit interspersed with a healthy coating of zabaglione. Essential Ingredients Quantity Almond 20 g Cream, Heavy 41.25 mL Egg Yolk 1.50 ea Grapefruit 1 ea Sugar Syrup 31.25 mL Optional Ingredients Quantity None Cooking Time - 2 Clocks Requires - Blender Default Price - $5.80 ------------------------------------------------------------------------------ [3.06] Italian Recipes - Appetizers Cold Spaghetti Salad Cooked molto al dente with olive oil, this cold entree is served with chopped marinated porcini mushrooms and tuna in oil, along with beef tongue to deliver that extra note in flavor. Essential Ingredients Quantity Basil 0.25 bunch Black Olive 12.50 g Beef Tongue 12.50 g Mushroom 12.50 g Olive Oil 25 mL Orange 0.13 ea Pepper 0.25 tsp Salt 0.25 tsp Spaghetti 75 g Tuna 25 g Optional Ingredients Quantity None Cooking Time - 1 Clock Requires - Stove Default Price - $12.40 Fresh Pasta Tubes with Prawns Freshly rolled pasta cooked al dente with tender and flavourful zucchini topped with aroma-infused shelled San Remo prawns. Essential Ingredients Quantity Egg Yolk 2 ea Flour 4 tbsp Olive Oil 25 mL Pasta 200 g Pepper 0.25 tsp Prawns 113 g Salt 0.25 tsp Shallot 31.25 g Tomato 1 ea Zucchini 1 ea Optional Ingredients Quantity None Cooking Time - 3 Clocks Requires - Stove Default Price - $12.00 Green Pea Ravioli with Lemon Broth Shallots finely cooked in oil and stirred into a fresh green puree laced with grated cheese and breadcrumbs. Seasoned in salt and pepper to emphasize the ingredient's natural flavors. Essential Ingredients Quantity Bread Crumbs 7 g Cheese, Parmesan 7 g Chervil 0.13 sprig Chicken Broth 158 mL Garlic Clove 0.16 tbsp Green Pea 37.50 g Lemon 0.10 ea Olive Oil 1.25 mL Pasta 175 g Shallot 20 g Optional Ingredients Quantity Egg 0.25 ea Flour 4 tbsp Cooking Time - 2 Clocks Requires - Stove Default Price - $6.80 Italian Celery Salad Sauteed onions in olive oil mix with stewed tomatoes and blessed in Italian seasoning, pepper and thyme. Celery sticks top off this delectable dish. Essential Ingredients Quantity Celery 0.50 bunch Italian Seasoning 1 tbsp Olive Oil 7.50 mL Onion 0.25 ea Pepper 0.25 tsp Salt 0.25 tsp Tomato 0.50 ea White Wine 5 mL Optional Ingredients Quantity None Cooking Time - 1 Clock Requires - Stove Default Price - $8.40 Lasagna with Oregano and Pork Freshly pressed lasagna sheets seasoned with pig's head and big eggplant slices and Cretan oregano to flavor the potatoes, this dish is pure creative culinary expressionism. Essential Ingredients Quantity Balsamic Vinegar 3.75 mL Butter 25 g Celery 0.25 bunch Cheese, Parmesan 25 g Lasagna 2 sheets Lean Pork 45 g Olive Oil 62.50 mL Onion 2 ea Oregano 2 tsp Potato 50 g Optional Ingredients Quantity Bay Leaves 0.25 bunch Carrot 0.50 ea Lemon 0.25 ea Cooking Time - 4 Clocks Requires - Stove Default Price - $12.60 Macaroni in Meat Sauce A balanced appetizer from the Lombardy region that incorporates equal amounts of pasta, vegetable, meats and cheese, this delight is prepared with cheese from the celebrated Po region. Essential Ingredients Quantity Bacon 2 slices Beef Stock 25 mL Carrot 0.25 ea Cheese, Parmesan 37.50 g Egg 0.75 ea Flour 7 tbsp Lean Pork 45 g Macaroni 150 g Shallot 31.25 g Tomato 1 ea Optional Ingredients Quantity Bay Leaves 0.50 bunch Butter 3.75 g Celery 0.25 g White Wine 62.50 mL Cooking Time - 3 Clocks Requires - Stove Default Price - $15.80 Ribbon Pasta with Mussels and Zucchini Homemade semolina linguini is cooked with traditional Italian vegetables with olive oil. This healthy appetizer is enriched with Naples Bay mussels. Essential Ingredients Quantity Flour 5 tbsp Garlic Clve 0.25 tbsp Mussel 123 g Olive Oil 50 mL Parsley 0.25 tbsp Pasta 150g Shallots 31.25 g Water 7.50 mL Zucchini 1 ea Optional Ingredients Quantity None Cooking Time - 3 Clocks Requires - Stove Default Price - $12.00 Risotto with Zucchini and Mussel Ragout Zucchini, short grained white Carnaroli rice, fried onion and plenty of olive oil mixed with Parmesan and butter make this delicious Mediterranean meal. Essential Ingredients Quantity Butter 12.50 g Cheese, Parmesan 12.50 g Chicken Broth 125 mL Mussel 136 g Onion 0.25 ea Prawns 45 g Shallot 62.50 g Tomato 1 ea White Wine 62.50 mL Zucchini 1 ea Optional Ingredients Quantity Garlic Clove 0.50 tbsp Leek 30 g Pepper 0.25 tsp Salt 0.25 tsp Cooking Time - 2 Clocks Requires - Stove Default Price - $12.00 Small Potato Gnocchi with Mushrooms Delicious Gnocchi made with durum wheat semolina combines with cooked unpeeled Bintje potato from the Netherlands are combined with fresh boletus mushrooms. Essential Ingredients Quantity Butter 7.50 g Cheese, Parmesan 6.25 g Chicken Broth 7.50 mL Flour 2 tbsp Garlic Clove 0.5 tbsp Mushroom 187.50 g Olive Oil 15 mL Parsley 0.5 tbsp Potato 125 g Thyme 1.25 sprig Optional Ingredients Quantity Pepper 0.25 tsp Salt 0.25 tsp Cooking Time - 2 Clocks Requires - Blender Default Price - $10.80 Spaghetti with Artichokes Genuine durum wheat spaghetti, along with artichokes from the Liguria region and a modest amount of dried boletus bring out the maximum in Mediterranean flavor. Essential Ingredients Quantity Artichoke 90 g Butter 7.50 g Garlic Clove 0.25 tbsp Lemon 0.13 ea Mushroom 30 g Olive Oil 3.75 mL Onion 0.25 ea Spaghetti 100 g Tomato Paste 1 tbsp White Wine 10 mL Optional Ingredients Quantity Parsley 0.25 tbsp Salt 0.25 tsp Cooking Time - 2 Clocks Requires - Stove Default Price - $9.80 Spicy Marinated Mozzarella with Oregano and Capers The perennial Italian treat. Offered with healthy servings of artichoke hearts, olive, and salami. Essential Ingredients Quantity Black Pepper 0.04 tsp Caper 7 g Cheese, Mozzarella 56 g Garlic Clove 0.30 tbsp Olive Oil 15 mL Oregano 0.50 tbsp Red Pepper 0.20 ea Salt 0.04 tsp Optional Ingredients Quantity None Cooking Time - 2 Clocks Requires - Stove Default Price - $8.60 Targliarini with Artichokes and Shrimps Quartered Ligurian coast artichokes are boiled with bacon strips and lemon juice, the fried with freshly shelled Italian gambero rosso prawns, and served over targlairini with garlic cloves. Essential Ingredients Quantity Artichokes 123 g Bacon 1 slice Egg 2.25 ea Flour 5 tbsp Garlic Clove 0.25 tbsp Olive Oil 28.75 mL Pasta 175 g Prawns 113 g Salt 0.25 tsp Water 7.50 mL Optional Ingredients Quantity Lemon 0.25 ea Cooking Time - 3 Clocks Requires - Stove Default Price - $13.80 ------------------------------------------------------------------------------ [3.07] Italian Recipes - Soups Fabio's Creamless Creamy Squash Soup Inspired by Florentine cuisine, where creamy-yet-creamless soup is the first signature course, this soup is as creamy as can be without using real cream. Essential Ingredients Quantity Carrot 0.20 ea Celery 0.20 bunch Green Pepper 0.20 ea Olive 5 mL Onion 0.20 ea Potato 38 g Salt 0.30 tsp Water 138 mL Zucchini 0.20 ea Optional Ingredients Quantity None Cooking Time - 2 Clocks Requires - Stove Default Price - $5.40 Fisherman's Soup Made for hundreds of years, this cacciucco is a speciality of Livorno, Tuscany's largest fishing port. A slice of toasted bread is added in each bowl before ladling the soup over. Essential Ingredients Quantity Celery 0.25 bunch Onion 0.25 ea Prawns 56 g Red Pepper 0.13 ea Rosemary 0.50 tbsp Salt 0.13 tsp Tomato 2 ea Water 250 mL White Fish Fillet 114 g White Wine 44.25 mL Optional Ingredients Quantity Flour 0.25 tbsp Garlic Clove 0.50 tbsp Olive Oil 11.25 mL Parsley 1 tbsp Cooking Time - 2 Clocks Requires - Stove Default Price - $12.60 Minestrone This is a wonderful Sardinian minestrone soup that's filled tons of vegetables. Served with grated Parmesan cheese. Essential Ingredients Quantity Carrot 0.13 ea Egg 0.50 ea Macaroni 10 g Onion 0.25 ea Parsley 0.38 tbsp Potato 30 g Red Wine 7.50 mL Tomato Paste 0.38 tbsp Vegetable Stock 280 mL Zucchini 0.50 ea Optional Ingredients Quantity Bacon Rasher 0.38 g Garlic Clove 0.25 tbsp Cooking Time - 4 Clocks Requires - Stove Default Price - $5.40 Pasta Vegetable Chowder Freshly made pasta is adorned with vegetables, thyme, paprika and pasta. Simmered clams are added to this delicious broth. Essential Ingredients Quantity Carrot 0.25 ea Clam 56 g Corn 20 g Cornstarch 0.50 tbsp Green Pea 20 g Milk 236 mL Paprika 0.13 tbsp Pasta 75 g Thyme 0.20 sprig Zucchini 0.25 ea Optional Ingredients Quantity None Cooking Time - 4 Clocks Requires - Stove Default Price - $5.60 Twice-Boiled Vegetable Soup with White Beans A delicious Tuscan soup, this ribolita is poured into the bowl over a slice of bread and a drizzle of olive oil. Essential Ingredients Quantity Bacon 1 slice Bean 15 g Cabbage 11.20 g Celery 0.10 bunch Chicken Broth 236 mL Green Bean 11.20 g Olive Oil 15 mL Potato 20 g Red Onion 0.25 ea Zucchini 0.20 ea Optional Ingredients Quantity Parsley 0.20 tbsp Tomato Paste 0.10 tbsp Cooking Time - 3 Clocks Requires - Stove Default Price - $6.40 ------------------------------------------------------------------------------ [3.08] Italian Recipes - Main Courses Arugula Ravioli with Tomato Pancetta Butter Homemade ravioli with arugula, tomato and a healthy butter Pancetta. This is a great entree for a special weeknight dinner for your family or just to enjoy the true flavors of Italy Essential Ingredients Quantity Arugula 2 bunch Bacon 3 slices Butter 30 g Cheese, Parmesan 10.50 g Egg Whites 0.50 tbsp Flour 10 tbsp Olive Oil 750 mL Shallot 90 g Tomato 1 ea Water 100 mL Optional Ingredients Quantity Basil 0.50 bunch Thyme 0.25 sprig Cooking Time - 1 Clock Requires - Stove Default Price - $17.60 Baked Creamy Cheesy Pasta Pan-cooked fusilli al dente is heartily mixed with crumbled feta, flour and ground nutmeg, then oven-baked to perfection. Essential Ingredients Quantity Butter 30 g Cheese, Cheddar 31.25 g Cream, Heavy 150 mL Egg 0.75 ea Flour 0.50 tbsp Nutmeg 0.50 tsp Pasta 125 g Optional Ingredients Quantity None Cooking Time - 2 Clocks |
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